My dad has been making this traditional English pudding for as long as I can remember, and I have fond memories of the spicy aroma wafting through the house around the start of the holidays. This last year, my dad's little persimmon tree started to bear fruit, and we made this pudding as a steamed pudding for the first time. Excellent! Both ways are great, but the baked pudding is more like brownies while the steamed pudding is lighter and more moist.
Persimmon Pudding
Ingredients
1 cup ripe pulp
1 cup sugar
1 cup flour
1/2 cup milk
2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 tablespoons melted butter
1 tablespoon vanilla
1/2 cup chopped nuts
pinch of salt
Procedure
Dissolve soda in pulp. Add sugar. Sift flour with baking powder. Add to pulp
alternately with milk. Add butter, vanilla, nuts, and salt. Put into
greased baking dish and bake at 350 degrees for 1 hour, or it can be
steamed for 1 1/2 hours.
Vanilla Sauce for Pudding
Ingredients
1 cup sugar
2 tablespoons corn starch
2 cups hot water
2 tablespoons butter
pinch of salt
About 1/2 teaspoon vanilla
nutmeg
Procedure
Stir corn starch into sugar thoroughly. Pour hot water into mixture
slowly stirring constantly to keep from lumping. Add all other
ingredients and bring to boil.
